Palak Paneer
Materials
- Spinach
- Paneer
- Garlic
- Tomato
- Carrot
- A bit of dal
- onion
Preparing the green vegetable stuff
- 1.5 muthi dal, wash and drown it in water
- Cut up one tomato and two carrots, doesn’t have to be too precise, and put in cooker
- wash spinach and put in cooker (we had to do this in a couple iterations)
- add dal (with 1 cup water) and put in cooker (dal ideally should be before the last iteration of spinach)
- put cooker on high gas immediately (don’t have to put the lid on)
- wait until leaves are wilting a bit (just until you can close the lid of the pressure cooker)
- after that, put lid on and keep in cooker until 7 minutes after the first whistle
- Slow Gas after first whistle
- wait for steam to manually release (after it stops sizzling and you can open the lid)
Preparing the rest
- Half of half packet paneer, cut up into cubes
- Peel garlic (7-9 cloves in winter), less in summer
- Cut up garlic into small pieces
- Cut up whole onion into small pieces
Grinding the spinach
- put the contents of the pressure cooker into the grinder (or hand mixer, but we dont have that)
- put in the grinder (has to be visual), till it becomes the consistency of the palak paneer
[at this point you can start grinding the spinach as well, see below]
- Take big pan / skillet
- 2 kadhchi olive oil
- let it warm up (2 min)
- put the garlic and let it sizzle for 30-40 seconds
- put the onion (until the onions get light link and soft)
- Add same spices as dal recipe 202006181031, except no haldi
- Put in grinded spinach, put the gas on low so it doesn’t start bubbling out
- Cook for 2-3 minutes on medium or slow flame
uid: 202007031119 tags: #recipes